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Cheesy Mango Fruit Cocktail Salad

on December 31, 2010

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Sinabaw na Borot

Borot is the name of the fish I used in this recipe. It's how its called here in Cagayan de Oro. I don't know in the different parts of the country or in the world. It's the kind of fish that's readily available in the market. And it's cheap. I can use this for Adobo, Sinugba(grilled), Inon-on(paksiw), and many others. My ingredients in soup varies upon what's available in the kitchen, but the three should always be present: onion leaves, ginger and siling-labuyo. Bell pepper or atsal is an alternative, but the "kick" to the tongue of the former is what I'm after. The latter is believed to eliminate the unwanted fishy smell. I was told by a native cook in Bukidnon. The ingredients for this are fish, tomatoes, siling-labuyo, Chinese cabbage, water, ginger, salt and MSG(just a little bit) and onion leaves. That's all. The procedure is, again, very simple. Just put all the ingredients in the pot except for the green part of the onion leaves

Pork Soup with Potato and Pechay

Sotanghon Guisado

Sotanghon Guisado is my favorite. In this recipe I used pork. I merely use what's readily available in my kitchen or that which can be found easily nearby - beef, pork, chicken, fish or any. The result anyway lies entirely in the cook's hands, especially on how it's seasoned to taste. Although this was approved of by my family including me, I still prefer, above all, the use of chicken as the main ingredient next to the rice noodles. What I do is I pre-boil it first with salt and pepper and the stock is what I then add after the sauteeing process, the meat flaked. The finish product will come out tasty. The combination of sweet peas, carrots and "tenga ng daga" is my personal preference. I'm not just after the taste, but so with the color, and the crunch in every bite. Had there been no sweet peas or mushrooms, it can be alternated with carrots and green onions to make it colorful. The carrots give a crunch and a distinct sweet flavor while the oni

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